Ginger Chili Pork Stir Fry with Jasmine Rice

This ginger chili pork stir-fry is home cooking at its best: quick and simple to prepare.

Serves 4


  • 2 tablespoons vegetable oil
  • 1 pork tenderloin (about 1 pound), cut crosswise into ¼-inch thick slices
  • 8 cups sliced baby bok choy
  • 1 tablespoon minced ginger root
  • 2 cloves garlic, minced
  • ¼ cup soy sauce
  • Zest of ½ an orange
  • ¾-cup freshly squeezed orange juice
  • 2 teaspoons sesame oil
  • 1 bunch green onions, sliced
  • 2 tablespoons toasted sesame seeds
  • 1 Thai red chili, very thinly sliced


In a large sauté pan set over medium-high, add oil and heat to smoking point, then add pork and stir-fry until no pink remains, about 3 minutes.

Add bok choy and stir-fry until tender-crisp, about 5 minutes, then add ginger and garlic and stir-fry 1 minute more.

Stir in soy sauce, orange zest and juice, and sesame oil, cover, and steam mixture for 2 minutes, then turn out onto a serving platter, garnish with green onions, sesame seeds and sliced chili and serve immediately with Jasmine rice.